Cendol

Green jelly with coconut milk and palm sugar syrup

Penang Local, p. 106

Ingredients

  • 810 g (6 cups) ice cubes, plus extra for iced water
  • Cendol jelly
  • 4–5 pandan leaves
  • 100 g (3½ oz) ang kwe flour (mung bean flour; see note)
  • 60 g (⅔ cup) rice flour
  • 1 tablespoon tapioca starch
  • ½ teaspoon salt
  • Palm sugar syrup
  • 200 g (7 oz) gula melaka (palm sugar), chopped or shaved
  • 400 g (14 oz) tin red kidney beans, drained and rinsed
  • Flavoured coconut milk
  • 400 ml (13½ fl oz) tin coconut milk
  • 400 ml (13½ fl oz) milk
  • 1 pandan leaf, knotted and torn
  • ¼ teaspoon salt

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